4 1/2 hours (plus 1 hour chilling)
Serves 4
Beef short rib 4, roughly 1.3kg
Garlic 8 cloves, sliced
Ginger 2 tbsp, grated
Spring onions 6, chopped into 2 inch pieces.
Beef stock 750ml
Gochujang 4 tbsp
Soy Sauce 100ml
Sugar 50g
Rice wine vinegar 3 tbsp
Lime 2, juice of
Orange 2, juice of
Star Anise 3
Cornstarch 1 tbsp
Honey 2 tbsp
Season the short ribs with plenty of salt and pepper. Then heat a tablespoon of oil in a frying pan and brown the beef short ribs all over. Render down the fat as much as possible, this could take up to 10 minutes, but make sure the outsides don't burn. Remove the short ribs from the pan and leave to the side.
Preheat the oven to 140 C
To a casserole dish (Le Cresuet) add the garlic, ginger and spring onions with a tablespoon of oil and fry gently for 2 minutes.
Add the beef stock, gochujang, soy sauce, sugar, rice wine vinegar, lime juice, orange juice and star anise. Bring it to the boil then introduce the beef ribs flesh side down. Make sure the meat is entirely covered, then cover with a lid and put in the oven. Cook for 4 hours checking every hour or so and adding a bit of water to ensure the meat is covered.
After 4 hours remove the ribs, remove the meat from the bone, put the meat in a bowl, cover in clingfilm, and leave to rest in the fridge.
Sieve the liquid into a separate bowl to remove the bits and place the liquid in the freezer for 1 hours. After this time the fat should have solidified on top and should be easy to remove.
Add half remaining liquid back to the casserole dish and on a hob bring to the boil. Mix the cornstarch with 3 tablespoons of water until smooth. Add this to the boiling sauce along with the honey. Mix well until combined and thickened.
Reintroduce the beef ribs to the pot and turn down the heat to medium low. Cover with a lid and cook for 10 minutes, turning the beef pieces 3 or 4 times.
Serve the beef pieces on a bed of rice with a drizzling of the sauce.
Eat and enjoy!
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